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narrator: this week, james and martin are coming home to aberdeen, scotland. the idea is to revive thiswilliam black x ale, putting one of aberdeen's very best beers back on the map. ahhh! one slight issue. you've got to get our originalbrew system in the most haunted house in scotland.
(latch clicks) did you hear that? narrator: james watt and martin dickie love beer. they run the fastest-growingbrewery in the uk, and got their start in 2007 with just two humans, one dog, and a tiny homebrew system. today, from their headquartersin aberdeen, scotland, brewdog is an eco-friendly craft-brewing powerhouse, making 2.3 million gallons of beer every year,
shipping to more than 60 countries, and operating an ever-growingworldwide legion of craft beer bars. for years, they've been traveling all over the world to brew outrageous beers with the planet's best craft brewers. do you thinkwe can do this? no, but i think we can try.
(screaming) narrator: risking life and limb to find the most bizarre ingredients. and spreading their passion for everything craft beer. i don't like it. (chuckles) narrator: this is brew dogs. (all cheering) you may not know this,but james and i have spent
the last couple of yearsfilming a tv show out in america called brew dogs. james: we've been all over america making beer, having fun, and evangelizing the good beer gospel. and now we're home. since we started in 2007, we've done our bestto put good beer back on the agenda in aberdeen,
and we certainlycouldn't have done that without all of your help. being back in our hometown,we wanted to delve into aberdeen's esteemed brewery past, andtake a forgotten northeast classic back to life. and we thought, "why don't wemake it in the most haunted place in the whole of europe?" that's a good look.
i just asked fora little bit of a trim. on the plus side,you're gonna save a fortune in shampoo. and conditioner. you didn't use conditioner. i'm so excited to be home. i have missed the cold weather, the wide open spaces, the abundance of sheep. this is what scotland'sall about.
there is not much here. this week, we'regonna take a recipe that we foundfrom william black, one of aberdeen's most famousforgotten breweries. it's gonna be the first timethis beer's been made for over 150 years. now that we've bothgot shaved heads, how are peoplegonna tell us apart? martin:you're wearing a hat.
(tires screeching) hope everyone's excitedto see us back. martin:there's probably, like, balloons, cake. maybe a nice banner. everyone'll be clapping. james: i'm so excitedto be home. martin: unbelievable. where's everyone at?
hey, boys.how you doing? james: stewart! martin: hey, bowman. narrator: though not exactly the homecoming party the guys were expecting, brewdog head brewer and badass in residence stewart bowman is a pretty good substitute. after training with martin in one of the best brewing programs in the uk, he earned the dubiousdistinction of being the first
non-james-or-martin member of the brewdog team. where's the party? what party? for our return. we didn't know you guyswere coming back. you don't need a party.we're very low-key. it's cool.don't worry about it. oh, okay. your beard is lookingfascinating.
well, it's been a while.you guys have been away for quite a bit. you look likeyou need a beer. i do.it's been a long month. narrator: the guys kick off the inspiration session with a round of the first beerthey ever produced. brewdog's flagship, punk ipa. james: how many batchesof punk ipa would you say you've made?
thousands.thousands and thousands. well, here's to thousandsmore batches of punk ipa. slainte. so, the idea is to revivethis william black x ale. okay. william black x is a strong alefrom aberdeen, dating back to 1849. it's exactly what we set outto do when we set up.
we wanted to put aberdeenback on the map for the very best beers,and with this, we're actually putting oneof aberdeen's very best beers back on the map. and the thing that scotland'sperhaps best known for internationally is whiskey, so with this beer,it would be really cool if we could make itand then age it or ferment it in whiskey casks.
well, i've gota very special beer that i think we should taste. i like the sound of that. so, this isblack eyed king imp. it's a chocolate and coffee stout. we decided to chuckit in whiskey casks for a little bit. because a lot of thesereally strong beers, after the fermentation,
can still be pretty strongand they can be a little bit unbalanced. so some time in a whiskeycask can really mellow them out and really kind of balanceeverything out. i think the casks thatwe used in this beer came from duncan taylor. back in 2004,i worked a whole summer there. i was supposed to be rollingthe casks, emptying them,
testing the abvs. i'm not sure i wassupposed to taste them, but i tasted all of them. all: cheers. how are we gonna pickwhich whiskey cask we use? one thing that duncan taylorspecialize in is old and difficult-to-findwhiskey. mmm-hmm. it's actually got somewhiskeys from distilleries
that no longer make whiskey. essentially, dead whiskeys. and maybe we could get threecasks from dead distilleries, different distilleries,and break them down and put them back togetherto make one ultimate ghost distillery cask. speaking of spiritsand long-dead distilleries and beers and stuff like that, have you guys ever heardof haddo house?
yeah, it's super close. yeah, very, very close. and apparently,super haunted as well. it sounds like an awesomeplace to make a beer. i think we shouldgo for it. so we're gonna takean extinct aberdeen classic beer, the william black x,we're gonna ferment it in casks from distilleriesthat no longer exist,
and we're gonna do itin the most haunted place in northeast scotland, haddo house. what could go wrong? (thunder rumbling) martin: a lot. hi there, gentlemen. on behalf of thenational trust for scotland, i'd like to welcome youhere to haddo house.
my name's alan,and i'll be your guide. if you'd like to follow me,gentlemen, this way. great. i'd like to introduce youto lord aberdeen. this is stewart. good to see you again. martin. how are you doing? and james.
hello, james.how are you? alan: all from brewdog. wonderful.i love brewdog. lord aberdeen,would you say haddo house is haunted? there is a hauntingby archie, who was my great-uncle. he was, sadly,killed in a car accident in 1909.
martin: and why was sucha young child driving a car? he was 25when he was killed. oh. so this is just himwhen he was younger? yeah, yeah.that's when he was very young. lord aberdeen,thanks so much for giving us a bit of a heads upon the ghost of archie. very nice to see you.
if you'd like to follow me,gentlemen. alan: this is one ofthe oldest parts of haddo house. james: and when wouldthis have been built? 1732. so this has been herefor three hundred years. alan: exactly. if there's anywhere gonna behaunted in haddo house, it's most likely here.
alan: yes. and just outside the libraryis archie's golfing trophy cabinet. a lot of our visitorshere to haddo tell us it's quite cold in thatcorner of the house. and if you'll listencarefully, you can hear himpracticing his putting. does archie like beer? archie loves beer.
he's only human. he's, he's not a human. he's a ghost. narrator: having learned as much as they could bear about the haunting of haddo house, the guys head to brewdog's now-abandoned original location, where they hope to rescue their first pilot brew kit from the withering hand of time.
can you rememberwhich key does what? i've got no idea. it was always open.we never closed it. we never needed keys. martin: oh, it is open. narrator: and james and martinwere never seen again. oh, wait. there they are. sad ghost of itsformer glory. so many good times,so many memories in here.
i managed toelectrocute myself and fall off a ladderin the same day. i remember winter, 2010, when it was minus 15for about two weeks solid outside, and it was minus fiveinside the brewery. that was the tankwhere the valve completely malfunctioned, and we had an entiretank of beer flooding
all over the floor. the whole areahere was about this much in beer foam. it smelled amazing. it was like living insidea massive american hop. we've got to find ourold pilot kit and get it back in action. it might have beenstolen by ghosts. do you believe in ghosts?
of coursei believe in ghosts. well, i don't believein ghosts. everyone believesin ghosts. everyone doesn't believein ghosts, no. well, idiots don'tbelieve in ghosts. no one believes in ghosts. narrator: and james and martinwere never heard... lights. narrator: oh.
there we go. nice. this is it. this system has a lotof awesome memories. (chuckles) yeah. first time we ever madebeer together, first batch of punk ipaon this system. this thing has seena hell of a lot of active service.
what about the kegs? uh, the kegsare just there. oh. mash tun,or hot liquor tank, or kettle? hot wort. oh! it must have beena ghost. it's seen worse.
yeah. our first everbrew house. it kind of looks likeit's either fallen to pieces or well-loved, depending on your definitionof those terms. made some awesome beer.and i think it's about time it did so again. let's get the hellout of here. it's heavier thani remember.
james: i can't waitto take this old system back to life. martin:it's a lot like a ghost. james: there's not sucha thing as ghosts. yeah, there is. stop it withall the ghost talk. all right, careful.steps. (switches click) reviving a long-dead local beer style.
but since they're too spooked by the highly haunted haddo house to set up their own brew kit, they're meeting up with theirchief engineer, david donley, to get him to do it. (yells) you're obviouslyscared of ghosts. i'm not scared of anything. david, usually thechallenge we set you
involves someoutrageous feat of engineering. today, the challenge ismore psychological. you've got to get ouroriginal brew system in the most haunted housein scotland. one slight issue,it's loaded with ghosts. this could be the last timei ever shake your hand. (laughing) i'm not going to kiss you.
i'll see you soon. narrator: david goes in searchof a spot safe enough to sustain an entire brew, while the guys head out for their first ingredient. duncan taylorhave got the most exquisite and elusive collection ofscotch whiskeys anywhere. we're here to findthree whiskey casks from three closed distilleries.
we're gonna usedead whiskeys to take a dead beer back to life. narrator: there's nowhere onearth with a better selection of the planet's rarest, most expensive whiskeys and whiskey barrels than independent bottler duncan taylor, which also provides the casks the guys use to age brewdog beers. led by industry veteran euan shand and his team,
duncan taylor ages and blends some of the most sought-after scotch in the world. euan!how are you doing, euan? james.how you doing, boys? long time no see. well, we've used a lot ofyour whiskey casks in the past to age our beer in, but today, we're aftersomething quite special. we're gonna find three casks,break them apart, and build one cask.
and then we can impartthree cask flavors with one whiskeycask maturation. "dead's" the keyword as well. we want to use casksfrom whiskey distilleries that no longer exist to help us takea dead beer back to life. well, we've just emptiedsome casks and bottles fromdead distilleries. well, let's goand taste some whiskey.
okay, let's go.let's do it. (sniffs) just have a noseof that. can we actuallytaste it? beautiful. yeah, of courseyou can taste it. james: so thisis lochside 1964. euan shand: 1964. so this whiskey isover 50 years old.
euan, how should we tastethis amazing old whiskey? so you go...(sniffs) take a real big sniff, and you'll actually feel itin the back of your throat. yeah. you do.you get that kind of warmth, that heat... introduced to the warmth.and that introduces youto the whiskey. i love it. there's a lot of,kind of, vanilla custard, in the aroma.
yeah, yeah. the texture that itleaves in your mouth? it's like clotted cream. and it leaves that coatingall over your mouth. it's absolutely incredible. lochside was localto aberdeen, so it's the perfect caskto use to help us take this old aberdeenclassic beer back to life. cheers. slainte mhaith.
we should pour the restback into the bottle. you know,because it's expensive. (laughs) i think i should pour itback into my mouth. the next whiskey iscaperdonich. so this is actually an 1968, as you can see. once again, it's a,it's a pretty old whiskey. (cork pops) now, this distilleryclosed in 1999,
demolished in 2011. it's a typical speyside,very sweet. (sniffs) yeah. it just hits your noseimmediately. i love this whiskey. huge hit of butterscotch,there's a nice spiciness. i think those flavors aregonna perfectly complement the base beer that we've got. we've got to useone of these casks.
whereabout in the storagedo you think that cask is? i've no bloody clue,but we'll find it. so duncan taylorare famous for having casks that are so elusive,that no one else has any of these whiskeys. and among those,kinclaith is legendary. the kinclaith is therarest of the rare. only produced from1958 to '75,
produced in verylimited amounts. so, you know,what you're about to taste is, as you can seewith the sample... (both laughing) yeah, the amount's condensed. you know, you're gettinga wee bit more of caperdonich than kinclaith. how much woulda bottle of kinclaith
on this scale cost? the macallan that we'vegot in there, uh, the '69, we sell at $22,000a bottle. $22,000? a bottle? yeah.this is even more rare, so you can imaginewhat this is likely to be. so not only is this froman extinct distillery, it's one of the mostdifficult-to-find whiskeys
on the planet. i doubt if there'sanother cask in scotland, other than what we've got. all right, here we go,this is the kinclaith 1969. i'd say that's the biggestdram you've ever had. maybe $500 worth ofwhiskey in this glass. something like that. probably more than that,to be honest. so, although it looks likeyou're the quintessential
stingy scotsman, you're actually a verygenerous scotsman. (all laughing) just, go on, nose that.just give it a blast. it just sucks youin and spins you about. and every time you nose it,it's almost like peeling back an onion, there's more flavors,and more complexity there. yeah. yeah.
you've got, sort of, light,fresh, fruity flavors, you've gotsome more wintery, christmassy, sitting-by-the-firesideflavor. euan, this whiskeyis so mesmerizing, we simply have to usea kinclaith cask. and so you shall. well, i think we've foundthree amazing whiskey casks. the caperdonich,the lochside, and above all,
the kinclaith. euan, if we could usethose to mature our beer in, that would be incredible. if you can find thecaperdonich, and kinclaith,and lochside, take them across to nick,and he'll go and cooper them up for you. great. thank you so much. cheers. cheers, guys.
is there any more of thatkinclaith one? (bleep) off. the casks are, like,three-deep at the back. what if it's in the middle? x marks the spot. i have found alochside '64. now, i just need to finda way to get it out of here, and over to the cooper. (sighs)
(grunts) caperdonich '68. i found it. how the hell do weget it out of here? (clatters) ooh. fine. it's fine,they're empty. so only the kinclaithleft to find?
i'll have a look overthis way. narrator: as martin continues to search, james heads over to meet nick webster, duncan taylor's finest cooper. this is the caperdonich. that's it.beautiful cask. lochside there. guys, i cannot findthe kinclaith one, so maybe we could usethis instead?
did you check every caskfor the kinclaith? i lookedall the way around. nothing. what, what aboutthat end cask? (whispers)for (bleep) sake. (cask thuds) so here we go, we've gotcaperdonich, lochside, and kinclaith. so, euan's explained it,we'll be assembling
all this into one cask? well, i'll makea start, and then, if i need assistance,i'll let you know. narrator: the ancient art of coopering takes intelligence, skill, and a serious amount of muscle. okay, if you'd just liketo pile them along here... nice kind of pile. maybe four, five wideand come out that way.
oh!i mean, not like that. (james chuckles) euan: i wouldn't trust him. and, euan, this one has gotthe fresh wood on the inside rather than the charred. why is that? sometimes you use fresh, fresh wood, or you'll usecharred wood. and if you char it,it allows it to mature
slightly differently. and you can seethe penetration there of the whiskey into the actual wood. that's a catalystfor maturation. narrator: selecting staves from each of the three defunct distillery barrels, nick gets started coopering up the guys' super-cask. martin: you've no ideahow difficult this is. narrator: while they try their hand at building
their own. nick, is this,is this looking okay? pretty effective.you're doing well. james: whoa. careful. have you ever caughtyour thumb when you've been hammering? oof.yeah, certainly. martin: i love the effectwe've got inside, with the toasted wood,from the kinclaith,
and then the caperdonich,and some of the lochside staves that are moreheavily charred. would you like to popone of these in? this is just the easy bitthat i can do for tv, huh? yep, definitely. you keep yourleft palm on here, and kind of work this in withthe heel of the hammer. james: okay.
(nick speaking) give it a wallop.give it a right wallop. martin, i've got it about80 percent of the way there. why don't you finish it off? well done. (cheers) it's hard to imaginethat there's ever been a cask anything like this before. there's never beena cask like this before.
i think it's only fittingthat we use some of this amazing kinclaith whiskey to baptize this caskfor its next journey for beer maturation. james: oh! euan: oh... just a drop. that's it. in addition to brewdog,these are our top five
breweries in scotland. narrator: a working farm inthe highlands is home to our number five choice, fyne ales, where you can actually drink in the landscape. their brews are made fromlocal rainwater and their own strain of yeast. at the tap room, flights of fyne's finest, like jarl, a blond session ale, are perfect for washing down steak pie made from
their own highland beef. yes, the only thing that's not local is you. our number four pick, tempest brewing company, has come a long way from the barn where they were founded in 2010. first, they've perfected their beer game, turning out coveted creationslike in the dark we live black ipa. and second, no visitors ever have to say,
"it smells like a barn in here." which is much better for business. at our number three brewery, alechemy, brown grain turns into beer gold without using any magic at all. instead, founder james davies and his team churn out nearly mystical creations, like their ritual pale ale and five sisters red ipa,
using only their powers of hard work, and actual knowledge. that, plus the power of puns,which always helps. coming in at number two is cromarty, a modern revival of the rich 17th century brewing traditions in the coastal town for which it's named. known for pale ales like happy chappy and cowabunga, head brewer craig middleton loves his work so much,
he even hired his own parentsto work for him. we can't condone the nepotism,but we do endorse the beer. the beautiful traquair house,our number one pick, was built in 1107 as a hunting lodge for scottish royalty. since democracy got big,though, it's been better known for its beers, which have been brewed off and on since the 1700s, on the very same equipment they use today.
stop by for a tour of the grounds and a few pints of their truly legendary house ale. but don't drink and hedge maze. they've lost a lot of guests that way. james and martinare making beer in their home town of aberdeen, scotland. now they're reconnecting with their roots, fulfilling the stereotype of a salty scot by going out to sea.
james: i spent my formative years right here, bobbing about in the north atlantic, catching lobsterswith my dad and my grandfather. we're going to head outinto the north sea, catch some lobsters,cook them, and pair them with somefantastic local beer. narrator: james's dad, jim, may look like a veteran scottish lobsterman, but in fact, he's a veteran scottish lobsterman with an
amazing dog named jura. hello. you all ready? james: we're good to go. good to go. martin: only the experiencedfishermen are allowed out here, so i should be backthat way. james: you should be.
i told you it was goingto be choppy today. let me just sit down here. so, jim, how longhave you been catching lobsters for? (jim watt speaking) martin: you ever fallen in? (jim speaking) the lobsters love hanging outin these little holes underneath the cliffs.
but just whenthe wave comes in, it gives youthis little babble, so it's quite dangerousto be in here. but it's the best placeto catch lobsters. good. narrator: to harvest their lobster, the guys will have to find the buoy lines for their traps, snag them with their hooks,then reel the lobster pots up
from the ocean floor by hand. so, martin,just make sure your feet's clear of it, and then just move your hookover the top of the line. martin: that's one for one. james: you're joking! james: there we go.look at that. oh, yes. james: two.
i think martinshould band one. james: be careful.it could kind of nip your leg. martin: it's not my legi'm worried about. (james laughs) next lobster potsare a bit further out, so the swell is gonna bea little bit more, so... can't wait. james: hold onto your hat,fasten your seatbelt, and, uh, don't fall.
oh, no. should hold on. martin: whoa, bad one. i don't feel well. martin, we don't haveenough lobsters yet. we could just havea sandwich. i don't want a sandwich,i want a lobster feast. james: there, good one. martin: jim,should you not do it? martin: i think so.
i think so, too. james: last one. all right, martin,you standing by with your hook? yeah, i'm sorry. are you standing at all? your important jobfor today, nail the lobster pot with your hook. none.
next time. martin: i think it's timewe headed back into shore. james: yeah. i don't think i've everworked up such an appetite. thanks, dad. narrator: now, the guys hand their catch over to local chef john kelman to prepare a feast, as they meet up with some childhood friends
to talk about the good old days. (speaking with strong accent) as your grandmotherwould say... narrator: actually, we have no idea what they're talking about. first up, john plates the haggis spring rolls along with black pudding, chili jam and savory crab and lobster soup. some of which sounds delicious.
james: course number one. ooh, lovely. i think for both of these,we should pair them with punk ipa. martin: punk ipa was the first beer we ever made. i think it's gonna be perfectfor the black pudding and haggis spring rolls. james: the chili jam just tieseverything together,
that fruitiness,that spice plays into the fruitiness of the beer, and the spice adds a bitof zip to the bitterness. black pudding,what exactly is it? oatmeal, suet, blood. blood? any specific animal? i think that one's cow. hmm.
martin: hmm. john, starters havebeen amazing, i can't waitfor the main event. let's grab some lobster. let's do it. martin: wow. james: that's onefine-looking lobster, john. that is a classic,simple seafood dish, and i think we're gonnapair it with a classic,
quite simple beer style. the german pilsner. james: cheers. cheers, guys.slainte mhaith. martin:such a great pairing. you've got the samphire,which gives the real flavor of the sea. but then it's got that bitterness kickingin at the end,
and that just kind ofcuts right through the meat of the lobster, and i just want to havea little bit more. has anybodygot a hammer? how to eat a lobster,by martin dickie. okay,it's not ideal, but... so, guys,it's been so much fun, coming down hereto the harbor, having some beerand some food.
but also reminiscingabout times gone past. so to scottish seafood,scottish beer, and good times. thanks, guys. slainte mhaith. (man speaking) land, ready to revive a beer stylethat hasn't been seen in over a century at haddo house,
the most haunted-est place in all of scotland. so david has set them up to brew in the sacred safety of the chapel to protect them from any potentially evil spirits. james: an attempt to revive our finest local beer style, fermented in dead whiskeycasks in scotland's most haunted house at midnight. what could possiblygo wrong? david?
what? so out first stage forthis is gonna be mashing. let's do it, yeah? martin: what kind of malt have you got? extra pale ale malt. nice and simple,british malt, well modified, will give us a little bitof biscuit-y sweetness, little bit of color.
nice and steady, slow mash. have you ever seena ghost? no. martin,have you seen a ghost? i've seen a ghost. have you ever seena ghost that wasn't in a hollywood movie? what's our mashtemperature, stewart? we are at 67 degreescentigrade just now,
aiming for 65, so that we can get all thatstarch that's in there converted downto fermentable sugars. such an amazingthing about the history of brewing in aberdeen. at one pointin the 1500s, there was 157 breweriesin aberdeen. when you get towards 2006, there were zero breweriesin aberdeen.
and the year after that... brewdog. temperature's bang on. so we're just gonnalet that sit. uh, traditionally,they would have left this to sit for three hours because the malt backin the 1800s was not modifiedas good as the malt that we have these days.
so we're gonna leave it tosit that long anyway. it can't do it any harm. well, it's nowpitch dark outside, and you knowwhat happens when it gets dark outside. what happens? the ghosts come out. "the ghosts come out,"as in they become gay? no, they're not coming out.they're not gay.
um,some of them might be, i don't know. do you know a reallyquick and simple way to tell if a houseis haunted? it isn't. stewart, if you cankeep guard in here, maybe defend thismash tun with your life... spoon. defend it with a spoon.
and then, james,we should go and find some ghosts. i don't want to do that. you're comingto find ghosts. stewart. martin, i knowghosts don't exist, but i'm alsoterrified of them. there aredefinitely ghosts. there's not sucha thing as ghosts.
there is ghosts. narrator: gripped by fear and trembling, the guys head to the drawing room to meet up with ryan o'neill, mark turner and barry fitzgerald, an all-star squad of the uk's most talented ghost-vestigators. have you guysever seen a ghost? yes.
i've got, kind of, goose bumpsat the moment, and like, shivers going down my spine. what doesthat mean? it means you're cold.you're in aberdeen. it's cold in here. oh, i thought it... i thoughtit was a ghost coming. we have a huge amountof activity in the library, and i think that's wherewe really want to concentrate our efforts tonight.
i'll be monitoringa camera system which mimics the child's eye, because, as an adult,we can no longer see into the light spectrums as we didwhen we were children. and ryan here, of course,will be looking at audio, and mark is gonna besetting up a seance. where should we go? i really think we should startin the library.
um, does somebodywant to hold my hand in case we see a ghost? so this is gonna bethe ghost hotspot. there's quite a lotof activity that has been mentioned here. the doors behind usthat we came through, the caretaker to the buildinghad just closed those doors, knocked out the lights,came back, and the doors were wide open again,
and the lightswere switched back on again. that was only two weeks ago. so, barry, should i just goover and turn off the lights? yeah, sure.let's start. so what we're gonna dois we're gonna link fingers. that's notactually my finger. (all chuckle) take a few deep breaths. (all breathe deeply)
just relax yourself down.(sighs) okay, i want youto visualize a light shooting down into your head,and feel it as an energy. is that you, archie? archie, we're hereto be your friends. we could hang out,we could play some golf, we could make beer. beer and spiritsgo well together. archie, if you're with us,please make yourself known.
could you show yourselfto us? (indistinct recording plays) (ryan speaking) i'm happy to leave.we'll put the lights back on. yeah, what is that? archie, if that's youmaking the noise, could you come closer to us? could you please toucheither james or martin on the shoulder if you're here?
touch james.i'm fine. could you pat jamesor martin on the head if you're here, archie? did somebodyjust touch my arm? honestly. (chuckles) honestly, there was, like,someone near my arm. i'm not joking. so what didit feel like? like a little electric shockin the back of my arm.
it's like he was tryingto electrocute me. james: wait, are you shaking? a little bit. it's not funny. it's kind of funny. how do you feel? scared. archie, is that you?could you do that again for us, please?
only stronger this time. not stronger.do it to james. so, archie,would you like us to leave? if so, could you squeezehis arm again? don't squeeze my arm.i'm married. if you want to see other bars,make your own damn tv show. here are our top five. narrator: number five is brewdog camden, the guys' first bar outside of scotland.
this london outpost offers a wide range of brews that pair perfectly with the primo pub food. but for a next-level experience, head downstairs for a beer flight on the lounge-y lower level. snag the couch, and you can pretend you're chilling in your very own incredibly well-stocked basement. just keep your clothes on. number four is brewdog edinburgh,
where the food options include a homemade pizza called spicy monster topped with chorizo, jalapenoand nachos, and the beer options include whatever they've got in the hop cannon, a tactical device for infusing beers with all kinds of crazy flavors, from melon to vanilla. sound decadent? get used to it.
number three, brewdog's first bar, brewdog aberdeen, is the flagship and they know it. sure, there was a bar here before, but the guys took a literal sledgehammer to it and used edison bulbs and exposed brickto turn it into the blueprint for their burgeoning empire. so settle in with a pint and a savory pie
and bask in the warm glow of a true original. our number two spot, brewdog shoreditch, has an upstairs for southern-style pub grub and pints of your favorite brewdog brews, and a unique downstairs bar called underdog, offering up an old orleans beer cocktail experience. our advice? shuttle back and forth between both floors, and feel totally fine about canceling
your gym membership. at number one is the latest, greatest and biggest brewdog yet, brewdog shepherd's bush, in london. this grand foyer of beer is where good hops go to die, and where you'll go when you wanna add vintage pinball and video games to a genuinelygigantic selection of sincerely excellent beers.
we may be biased, but honestly, this place is awesome. james and martin are in their hometown of aberdeen, scotland, in the midst of revivinga late barrel-aged beer style on the grounds of the historic and haunted haddo house. hey, guys. martin: definitely probablysaw a ghost.
definitely, probably,almost, maybe. has it beenabout three hours we've been away? i completelylost track of time in there. it certainly sat, uh,for a good amount of time, done its mash rest, broken all those starchesdown into sugar. okay, so i'll starttransferring the wort from
the mash tun into the kettle. james: and this is the firsttime this has happenedfor 160 years. no. stewart was doingthis last week. yeah, but this recipe. oh, yeah, right. let's taste it. to william black. clean, simple,touch of caramel from the malt that's added in there.
it's definitely a big mash.it's really, really sweet. a lot of sugars in therethat will ferment out. so we've got the kettlefilled up, just give it a boil,time for the first hops. and what do you thinkthe east kent goldings are gonna add to the beer? they're gonna give ita kind of spicy and a very floral, uh, overall note. and it would have beenreally important to get enough
bitter end hops in this beer, because it would have beenvery sweet otherwise, so you need the bitternessto kind of cut the sweetness. stewart, that's ourbitter and hops in. yup. we need to leave themfor 90 minutes. so james and i should goand check the audio and video evidence the ghost huntersare bound to have by now.
all right, good luck. i thinkwhen we've been away, those guys have just beengoogling "ghost noises" and adding it to the tape. what have you found, guys?anything good? i haven't been able to seeanything on visual, just normal shadowthat we were casting within the room. but, uh, ryan,i believe you got something?
there's definitelysome chatter going on. but it's quite low, hard tohear live without running it through the software, but i do thinkthere's something coming through in the background. you actually said somethingquite disturbing during the seance. you said, "leave." "leave." yeah. also a fewtimes i heard, quite quiet,
but something like, "out." but if something's saying,"leave," and then, "out," why didn't you get usto leave and get out as quickly as possible? i would rather provoke ita little bit further and... and get something to happen. i wanted something physicalto touch you, i wanted somethingphysical to... to... to move in the room.
i think that... that archieprobably was here and he was trying to get your attention. but why would he come to meand not one of you guys? maybe... i think he likes you. well, he's only human. narrator: the boys returnto the chapel with irrefutable evidence that... well, the boys return to the chapel. so all we need to do nowis transfer this out
to the whiskey cask, and the only waythat we can do that is by taking it outside, letting it cool down,straight into the cask. stewart, are you scarednow you've left the safety of the chapel? to my very core. oh, it's a nice frostynight out. it's perfect. to get it to cool downas quickly as possible,
we can just lift the keg up,sit it on top of here and hoop the hoseback in. up, up, up, up! (grunts) cool. you got it?let's just... so, stewart, this whiskey caskis made up with three casks from dead distilleries. so it's almostghost whiskeys... right.
...and a ghost beerin the most haunted place in all of scotland. i've never been so terrifiedin my whole life. are you scared stiff? yeah. literally. (both laugh) okay, that's it.transferring. should just take a couple of minutes. okay, so while this istransferring, i've got an
amazing beer for us to taste. james: is thatwhat i think it is? this is zephyr. brewed in 2007, put in a whiskey caskfull of strawberries for a full 12 months. we only got 50 bottlesof this, making it the mostlimited edition beer that we've ever made.
ooh, nice. look at that. bonny. this was also bottledat a time when the three of us were the only full-timeemployees of the company. that's right, yeah. to eight amazing yearsof brewing, and to the next eightas well. all the best. ready to unleash their revivalof a long-dead beer style
on a group of friends,neighbors and total strangers. thank you very... thank you very muchfor coming out tonight. i'd like to welcomeyou all to this, the homecoming episodeof the brew dogs tv show. james and martin have been outfor a couple seasons. it's actually beenpretty good for us over the past couple of weeks, to actually have them backin the brewery.
it's been a lot of funpersonally for me to supervise them making beer. um, it doesn't usuallyhappen that way around. (laughter) so, i would like to introducejames and martin. we've been all over americamaking beer, having fun, and now we're home. you may not know this,but over there we're kind of a big deal.
(chuckling) and then you get backto aberdeenshire. so i've just been hangingaround the bakery section of tesco's... ...between thebaguettes and the croissants, just waiting for somebodyto recognize me and ask for an autograph. we decided to make a beerthat's over 150 years old that, once upon a time,would have been
the toast of this city. william black x ale. we also wanted to infusescotland's whiskey heritage. we built a scotch whiskeysuper-cask from distilleries which no longer exist. this scotch whiskey caskwas kind of like jimi hendrix, john lennonand pavarotti playing a jam session together. a spectrum of influences,all amazing, but all sadly
no longer with us. place in the whole of europe? "haddo house." well... ghosts definitely don't exist,but if they did exist, they would all be at haddo house. this is a tiny batch of beer,it's a one of a kind. we're definitely goingto enjoy it all tonight, so let's taste it.
you've just tastedour aberdeen ghost beer. what did you think of it? you can really tastethe whiskey. i do like it. ten? i'm not quite surethat i agree with all thisstuff about ghosts in haddo. but you know what?the beer is very, very good. (both chuckle) so it's not so importantthat stewart, james and myself
think this is a good beer. what's really importantis that maybe you guys like it as well. all: yeah! on the count of three,if you like this beer, put your glass in the airand shout, "drink it." man: drink it! not yet! if you weren't sokeen on this beer,
get the (bleep) out. no, really. just get out. on the count of three. one, two, three. all: drink it! this is the most fun we'veever had making a beer, and i think all of us havea duty to make sure we finish this keg and this beer goes backto being a ghost.
narrator: and with that, the guys set out once more to share their visionof craft beer with the world, because there's always more unsafe, ill-advised, and borderline illegal brewing to be done.
